Slow-Cooker Mediterranean Chicken Stew

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teaspoons olive or vegetable oil

pounds boneless, skinless chicken thighs

teaspoon garlic salt

1/4

teaspoon pepper

teaspoons dried oregano leaves

cans (14.5 ounces each) diced tomatoes with garlic and onion, undrained

can (14 ounces) quartered artichoke hearts, drained

package (10 ounces) couscous (1 1/2 cups)

can (6 ounces) pitted medium ripe olives, drained

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1

Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
2

Cover and cook on Low heat setting 5 to 6 hours.
3

Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

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Not an onion lover? Diced tomatoes with roasted garlic can be substituted for the diced tomatoes with garlic and onion.
For a medley of Mediterranean flavors, serve this stew with a fresh spinach salad topped with crumbled feta cheese and sliced fresh figs. Sesame or poppy seed-topped bread makes a great accompaniment.

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Nutrition Information

4 Starch; 1 Vegetable; 5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.